Fleur de Lolly: Crawfish recipes for Mardi Gras celebration

Laura Tolbert More Content Now

Monday

Mar 4, 2019 at 12:01 AM

Mardi Gras, or Fat Tuesday, is celebrated the day before Ash Wednesday. However, in many cities around the world, Mardi Gras is marked as a season with many parades, feasts and family gatherings. This year’s Mardi Gras is March 5.

Etouffee is a spicy Cajun stew made with vegetables and seafood. The word comes from the French étouffer, which means to smother. In this case, the crawfish mixture smothers the rice for an excellent main course dish.• 1 stick butter• 1/2 cup chopped celery• 1 cup chopped onion• 1/2 cup chopped bell pepper• 1/2 cup chopped green onion• 1/4 cup chopped parsley• 2 cups water (in all)• 1 teaspoon salt, or more, to taste• 1/2 teaspoon cayenne, or more, to taste• 1/4 teaspoon black pepper, or more, to taste• 2 pounds peeled crawfish tails• 2 teaspoons cornstarchMelt the butter in a large heavy skillet over medium heat. Add the next five ingredients and sauté for 4 to 5 minutes, or until vegetables are soft, but not brown.Add 1 3/4 cup of water, salt, cayenne, black pepper and crawfish tails. Cook, stirring often, for 20 minutes.Dissolve the cornstarch in the remaining 1/4 cup water and add it to the crawfish mixture, stirring for 10 minutes or until mixture thickens slightly.Cook for 5 more minutes over low heat. Remove from heat and let stand for 5 minutes. Serve over steamed rice. Makes 6 servings.

-- Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, fleurdelolly.blogspot.com for more than eight years. You can contact her at facebook.com/fleurde.lolly.5, on Instagram, and fleurdelolly@yahoo.com.

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